Cooking Instructions

1

Place 2 provolone slices on each bread slice. Divide basil marinara sauce, spreading half over each bread slice; set aside.

2

Heat flat top griddle. Spray with light film of cooking spray. Place honey ham, pepperoni and salami portions on hot griddle and lightly brown both sides. Place ham on 1 bread slice; layer pepperoni and salami in a "shingle" pattern on top of ham.

3

Heat broiler. Using wide spatula, place bread slices, uncovered-side-down (open face), on small baking sheet. Broil 45 seconds or until cheese is completely melted. Remove from broiler and place on cutting board. Sprinkle banana peppers over slice of bread not covered by meats. Close sandwich, placing the slice with banana peppers on top. Sprinkle romano over top of sandwich, slice in half and serve.

Ingredients

4 slices (about 1 ounce each) Wisconsin provolone cheese

2 thick slices sandwich bread of your choice, toasted

1/2 cup (4 ounces) tomato-basil marinara sauce

3 slices honey ham

9 slices pepperoni

3 slices Italian salami

1/2 cup chopped fresh banana peppers

1 ounce Wisconsin romano cheese

Cooking Instructions

1

Place 2 provolone slices on each bread slice. Divide basil marinara sauce, spreading half over each bread slice; set aside.

2

Heat flat top griddle. Spray with light film of cooking spray. Place honey ham, pepperoni and salami portions on hot griddle and lightly brown both sides. Place ham on 1 bread slice; layer pepperoni and salami in a "shingle" pattern on top of ham.

3

Heat broiler. Using wide spatula, place bread slices, uncovered-side-down (open face), on small baking sheet. Broil 45 seconds or until cheese is completely melted. Remove from broiler and place on cutting board. Sprinkle banana peppers over slice of bread not covered by meats. Close sandwich, placing the slice with banana peppers on top. Sprinkle romano over top of sandwich, slice in half and serve.